cavolo marino con limone e bottarga
Bottarga is the sun-dried roe of the grey mullet, a speciality of Sardinia.
for 6
2 kg sea kale
extra virgin olive oil
juice of 3 lemons
Maldon salt and freshly ground black pepper
100 g bottarga
3 lemons, halved
Trim away the tough split ends from the sea kale stalks and wash the stalks thoroughly. Blanch in boiling salted water until tender, about 3–5 minutes.
Drain carefully and place in a warmed bowl. Drizzle with olive oil and squeeze over the fresh lemon juice. Season with salt and black pepper and toss gently.
Divide the sea kale between six warm plates. Shave the bottarga over each plate equally, and serve still warm with a fresh cut lemon half.